Breakfast

Semolina baghrir pancakes

Soft Moroccan pancakes made with fine semolina and covered in a thousand holes, ready to top when serving.

Total time
85 min
Budget
Low budget
Difficulty
Easy
Servings
6 people
Thousand-hole baghrir pancakes served with strawberries and jam
Baghrir, also called 'thousand-hole pancakes', are light, soft Moroccan pancakes made with fine semolina. Their yeast batter is cooked on one side only. Enjoy them warm for breakfast or an afternoon snack, with honey, melted butter or jam.

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Ingredients

6 pers.

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Semolina baghrir pancakes

Toppings

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Gariguette strawberry SignaturePoids - 210g
    Qty: 19,99 €
    Find out more
  • Hazelnut spread SelectionPoids - 210g
    Qty: 117,90 €
    Find out more
Selection total 27,89 €

Step by step

Method

Follow each step in order.

Active preparation
10 min
Cooking
15 min
Resting
60 min

Semolina baghrir pancakes

  1. 1

    Mix the dry ingredients

    Mix the fine semolina, flour, baker's yeast, sugar and salt.

  2. 2

    Add the water

    Gradually pour in the lukewarm water, mixing to prevent lumps. The batter should resemble thick crêpe batter.

  3. 3

    Let the batter rise

    Cover the bowl with a clean cloth and leave for 30 minutes to 1 hour, until the batter rises.

  4. 4

    Prepare the pan

    Heat a non-stick frying pan over medium heat without overheating it, and oil it lightly.

  5. 5

    Cook on one side only

    Pour a small ladleful of batter into the pan. Cook for about 2 to 3 minutes, until many holes appear and no liquid batter remains on the surface. Do not turn the baghrir over, the top should remain soft. Repeat with the remaining batter.

Toppings

  1. 6

    Add the toppings and serve

    Serve the baghrir warm, folded into triangles or rolled, with your choice of topping.